Warm buckwheat with mushrooms, eggs and spinach

Ingredients

For 1 serving

• Buckwheat60 g
• Eggs2
• Button mushrooms150 g
• Spinach80 g
• Parmigiano Reggiano10 g
• Extra virgin olive oil8 g
• Garlic1 clove
• Parsley4 g
• Saltto taste

Contains: lactose, eggs,

In season: September – November

Method

1. Bring a pan of water to the boil, salt it and cook the buckwheat over medium heat for 15 minutes, until the grains are tender but not mushy; drain.
2. Meanwhile wipe the button mushrooms with a damp cloth, trim the earthy end of the stalks and slice them; wash the spinach; peel and crush the garlic; chop the parsley.
3. Bring a small pan of water to the boil, lower the eggs in gently with a spoon and cook them for 6 minutes, until the white is firm and the yolk still soft; cool them in cold water and peel.
4. Heat the oil in a pan over medium-high heat with the garlic and sauté the mushrooms for 6 minutes, stirring, until they have released their water and turned golden; season with salt.
5. Add the spinach and let it wilt for 1–2 minutes, until reduced; remove the garlic.
6. Mix the buckwheat with the vegetables, put it on the plate, top with the halved eggs and finish with grated Parmigiano Reggiano and the parsley.